Spring Greens Caesar Salad
Caesar salad is given a seasonal upgrade with the addition of spring vegetables. Tender asparagus and fragrant fennel bring freshness to crispy bacon and a quick-fix dressing for a clever midweek take on the cafe classic.
Recipe
1
Blanch Asparagus, Poach Chicken
Place 1 litre (4 cups) salted water in a saucepan over high heat and bring to the boil. Add asparagus and cook for 2–3 minutes or until tender. Remove with tongs and rinse under cold water. Reduce heat to medium, add chicken and cook for 12 minutes or until just cooked through. Remove chicken and set aside to cool.
2
Cook Bacon
Chop bacon into lardons and place in a frypan over medium heat with 30ml (1½ tablespoons) water. Cook for 8 minutes or until the water has evaporated and bacon is crisp and golden. Set aside on paper towel.
3
Make Dressing
Zest and juice lemon and crush garlic. Place in a bowl with mustard, mayonnaise and fish sauce and mix to combine.
4
Prepare Greens
Wash lettuce and separate leaves. Finely chop spring onions and thinly slice fennel, reserving fennel fronds.
5
Shred Chicken
Once cooled, use your fingers or two forks to shred chicken.
6
Plate Up
Place chicken, bacon, lettuce, spring onion, fennel and asparagus in a bowl. Season with sea salt and ½ teaspoon cracked black pepper and toss to combine. Spoon over dressing and top with reserved fennel fronds and parmesan to serve.